Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

Remove the vanilla seeds from 1 pod: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.

Make the filling: Place 600g soft cheese,100g icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in 284ml pot double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the 400g punnet strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.

Recipe Tip

Base hasn't set?

To ensure the base
sets properly, the melted butter must be
thoroughly mixed through the biscuit
crumbs. Make sure you also leave it in
the fridge to firm up for at least 1 hr before
adding the filling so that the crumbs do
not mix into the soft cheese mixture.

Recipe Tip

Filling hasn't set?

The cheesecake
may have needed more time in the fridge.
The mixture should be quite firm
to begin with, but a long chilling time
(preferably overnight) is essential to
ensure the filling sets well.

Recipe Tip

Try a different flavour

Lemon: Beat the
finely grated zest & juice 2 lemons
with the soft cheese & icing sugar instead of the vanilla seeds. Top with lemon curd & leave to chill.
Raspberry: Replace strawberries with
fresh raspberries. Passion fruit & mango: Make a delicious
passion fruit sauce by sieving the pulp of
4 passion fruit and sweetening to taste
with a little icing sugar. Top the
cheesecake with chopped mango, then
pour over the sauce, dotting the top with
a few of the passion fruit seeds.

Recipe Tip

Can't get it out of the tin?

If you find the cake difficult to un-mould, then either let it sit for a little longer, or wipe the outside of the tin with a warm cloth. This heats the edges and should allow you to remove the tin easily.

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Comments, questions and tips

I tried this today and it was absolutely delicious. This was the first time I made a cheesecake and was feeling very nervous reading comments here about how some people's cheesecake didn't set properly. I used a little extra butter to make sure the base wasn't crumbly - and it turned out perfect. If you don't have an electric blender then I suggest whipping the cream before adding to the cheese like other people have been doing on here. You won't have a problem with the cheesecake setting if you whip your cream before adding to the soft cheese. However, if you have an electric blender I'm assuming you'd not have this problem. I also added strawberries onto the edges of the biscuit base before adding the cream cheese. I minused the strawberry coolie and added fresh strawberries on top instead. Oh and I forgot to mention I added a little extra sugar to the cream cheese and added full fat and low fat soft cheese to ensure the cheesecake wasn't too rich. It looked amazing, and tasted amazing. Went down a treat !

dimic1

2nd Jul, 2017

5.05

I made this yesterday and it went down very well with friends last night. Very easy to make and tasted delicious. I whipped the cream and added marscapone and some lemon zest , it set well.

Cheney85

21st Jun, 2017

5.05

Delicious and super easy. I have made it several times now to rave reviews. Only thing I do differently is I make sauce using strawberry plus other berries (eg blueberry, raspberry, blackcurrant) as just the strawberries is a little bland.

Emilyspaven

15th May, 2017

Mine didn't set even though I followed the instructions to the letter. Wish I'd read the comments here first. Will try whipping the cream next time.

RacPus

18th Apr, 2017

3.8

I made this yesterday, albeit with a few unwanted moderations ( left the shopping list at home). It was delicious, got loads of compliments from my friends and it was gone in no time at all. I will try it with some of the suggestions below next time. As a base recipe for no-cook cheesecake it is great.

NunoCast

27th Jan, 2017

2.55

I didn't quite love this.
I loved the base, I always use it for every cheesecake I make. That being said, I find the filling to be too much

Brooke f

18th Nov, 2016

I have made this so many times it is awsome

Lcb 2

12th Nov, 2016

I made this cheesecake but didn't use the strawberry topping as I wanted a plain cheesecake to pour salted caramel sauce over it ,there was loads of mixture ,I made 4 x 3 1/2 inch poachette rings and 2 x 5 inch round cake tins with the amount of mixture it made ,I used mascarpone cheese in my mixture,if I was making a single cheesecake I think I would reduced the cheesecake mixture by 100 g of mascarpone making that 500 g and reduce the icing sugar by 25 g making it 75 g ,I whipped my cream before adding it ,it worked out fab and tasted fantastic, will Def make again and again :)

elvis

30th Sep, 2016

I've made this so often and have never had a problem with it. Always get compliments when this is served. Find a mix of full fat and light Philadelpia gives the best results as can be too rich when all full fat. Try grating some lemon zest into creamy mix and instead of strawberries put some blueberries in a pot with a slug of alchohol and simmer for a couple of minutes. If not sweet enough stir in some icing sugar, cool and serve with cake.

leabamalloga

6th Sep, 2016

5.05

Great recipe. Had this for a family party and everyone loved it. So easy to make but good impact as you can dress it up anyway you like. I followed advice in the other comments re whipping the cream, adding mascarpone and adding more biscuits. Well worth it.

Pages

Hi I seem to have quite a bit of the cheese left. Anyone know how many days I can keep in fridge? I've made it for tomorrow and it setting in fridge. Am wondering if I can make another for the following day?

goodfoodteam

29th Dec, 2016

Hi there,Thanks for your question. Check the use-by date on the cheese. If it's within date you can use it for another cheesecake.

Colette01

20th Jul, 2016

How do I access the nutrition panel?

Nabila17791

26th Mar, 2016

Can I use Philadelphia regular spread cheese for this recipe?

goodfoodteam

20th May, 2016

Yes you can use the full fat Philadelphia. The low fat version doesn’t work as well in this recipe.

crosby40

18th Dec, 2015

Has anyone frozen this cheesecake? Thank You

goodfoodteam

22nd Dec, 2015

We don’t think this will freeze very well as it isn’t set with gelatine or baked. There is a good chance that the cheesecake won’t be as firm or hold its shape once thawed.

tonifitz

23rd Apr, 2014

Hi there, I felt like I was beating my mixture for ages? Mine was liquid too, a thick liquid mind so after 3 days in the fridge I made sundaes instead still making the strawberry puree and it was delicious but I really want a successful set one and my 2nd attempt is today so when I get to the cream bit, do I pour it in bit by bit while hand beating or the lot in at once with the electric mixer? Please advise, I'm a real novice!

steph_foster

3rd Apr, 2015

Hi, I used an electic mixer to beat the cream in all at once, and it was good texture - and only needed to whisk for a minute or 2. Hope ur 2nd one works!

goodfoodteam

6th May, 2014

Hi there, if you're still having problems with this setting then beat the double cream first until softly set then fold this into the cream cheese mixture. Thanks.

Pages

Omg, all I can say is WHIP WHIP WHIP! I am the worlds worst cook, hate it at the best of times but didn't notice the instruction to "beat" the ingredients after using the blender... so I poured the watery mix into the cake tin, left it over night, and then wondered why it was still watery in the morning! Keep whipping the mixture until it eventually starts to thicken (it does take a while) but eventually a lovely thick mixture appears. Disaster averted.

Brooke f

18th Nov, 2016

Sorry any should be want

Brooke f

18th Nov, 2016

If you any instead of strawberry you can melt chocolate and mix in with the topping (cream cheese cream.... )I have done it with a chocolate orange it was amazing enjoy

steph_foster

3rd Apr, 2015

For a good base texture, I used more melted butter.
For the cheese mixture, I think it wasn't sweet enough for an average taste, so I think it needs a 20g increase.

Uzma21

1st Dec, 2014

I've made this cheesecake twice, the first time I made it using supermarket brand 'soft cheese' ( the supermarket alternative to philadelphia spread ). However the second time I used Mascarpone cheese and I found the outcome to be much more delicious! So I would recommend using this cheese specifically for a creamy and tastier cheesecake.

hannylanny

14th Dec, 2013

Was raved for, such a delicious recipe. Only tips I have, which I tested were (1) to use another spoonful or two of butter on the base, as the biscuits will become too dry in the oven without enough butter. And (2) I would suggest adding some flour to and a smidge more sugar to the filling. The filling did not stick well together enough after I refrigerated it, and making it a bit thicker would help. I ending up having to stick it in the freezer for an hour a couple hours before served.
Was really delicious in any event! I did try the recipe with my edits and it came out more presentable :)

Brooke f

18th Nov, 2016

You are not ment to put it in the oven you are ment to put it in the fridge you 1st problem/tip solved

Uzma21

1st Dec, 2014

I found that the 'cheese' part of my cheesecake was far too runny the first time I made the cake which meant I too had to freeze the cake. However the second time I made this I used a tad less double cream and more Mascarpone cheese and also didn't mix the mixture to the extent that my mixture was runny and that meant that my cheesecake was able to set well and I didnt have to freeze it.

eating-emily

17th Jul, 2013

i have made this once before and everyone loved it! i made it because i have been searching through recipes so that i may make and amazing cake for my aunty- who is the best baker i know! i wanted to impress her and i do think this cheese cake will do the trick and go down a treat! i am 15 and quite a good baker- even if i do say so myself! when i made this for the first time i added more butter to the base and for the vanilla, instead of a vanilla pod, i used 2 tsp of vanilla aroma. that is all i could find where i live. but it tasted very nice, and i can't wait to make it again! it's a shame my uncle has diabetes though, that means he can't have any. he's not even allowed bacon because aunty marianne says not. i don't understand how he copes. :p anyway, i also only left it in the fridge for a little while and mine turned out fine, but i did also add everything for the filling in the same bowl and whipp it all together straight away instead of doing it how the recipe said :$ but i mixed it well and made sure it was very thick.. almost as thick as you would make a meringue. and it stayed very stiff. i kept it in the fridge though once dessert was over, just in case. anyway, really like the recipe, thumbs up! :)

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Butter and line a 23cm loose-bottomed tin with baking parchment. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.

Step 2

Remove the vanilla seeds

Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.

Step 3

Make the filling

Place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

Step 4

Un-moulding and topping

Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.

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